To make the crust, combine rosemary, thyme, chives, Panko and Takumi in a bowl.
Rinse lamp chops (do not pat dry). Spread the wet crust onto both sides of the lamb chops, including the bone.
Place the lamb chops on a prepared grill. Grill both sides for about 5 minutes. The finished chops should be pink and juicy inside with a dark brown, crusty coating.